Vegan Banana Bread
Indulge in the comforting aroma of freshly baked Vegan Banana Bread, a moist and flavorful treat that's perfect for breakfast, snack time, or dessert. This plant-based recipe is made with ripe bananas, warm cinnamon, and a hint of vanilla, creating a naturally sweet, fluffy loaf with no dairy or eggs. Optional mix-ins like crunchy walnuts or gooey vegan chocolate chips add texture and extra decadence. With just 15 minutes of prep time and a simple one-bowl approach, this banana bread is perfect for novice bakers and busy homemakers alike. Whether you serve it warm with a smear of vegan butter or enjoy it on its own, this dairy-free banana bread recipe will become a household favorite. Plus, it's freezer-friendly, making it a convenient, wholesome treat any time!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup brown sugar
- 0.25 cup plant-based milk
- 0.25 cup neutral-flavored oil (e.g., vegetable or coconut oil)
- 1 teaspoon vanilla extract
- 0.5 cup walnuts or pecans (optional, chopped)
- 0.5 cup vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the brown sugar, plant-based milk, oil, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined. Avoid overmixing to prevent a dense loaf.
If using, fold in the chopped walnuts, pecans, or vegan chocolate chips at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 457.8 g | 166% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 205.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
